Maple-Butter Pecan Milkshake (dairy-free!)
Prep time
Cook time
Total time
It helps to make the maple pecans ahead, as they do need about 20 minutes to cool (lest you melt your shakes!). They can be stored once cool in an airtight container at room temperature for 1 week.
Author: Alisa Fleming
Serves: 3 milkshakes
Ingredients
Maple Pecans
- ½ tablespoon dairy-free buttery spread or coconut oil
- ½ cup raw pecans, coarsely chopped
- Generous pinch salt
- 2 tablespoons maple syrup
Buttery Pecan Milkshake
Instructions
Maple Pecans
- Heat the buttery spread or oil in a pan over medium heat. Stir in the pecans and salt and saute for about 2 minutes or until just lightly golden and fragrant. Add the maple syrup, it will sizzle, and quickly stir to coat the pecans. Continue to stir and cook for about 2 minutes - they should appear quite sticky, with most of the maple clinging to the pecans, but not burnt.
- Pour the pecans out onto a silicone baking mat or parchment paper, and let cool 5 minutes. Break them up into bits once cool enough to handle, and let cool completely.
- Run a little hot water around the outside of the frozen dessert to loosen. Open and press the bottom to plop it out onto a cutting board. Cut in half and then quarters - it just helps blending to use smaller chunks.
- Place the frozen dessert chunks and 1 cup milk beverage in your blender and puree until smooth, adding more milk beverage as needed to get the right consistency (I usually use about 1¼ cups). Add ¼ cup of the cooled maple pecans, and pulse the blender a few times to break them up and disperse.
- Pour the mixture into 3 glasses and top each with a small handful of the remaining maple pecans.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/maple-butter-pecan-milkshake